"It's not much but it's ours"

Saturday, February 21, 2009


I received a couple of e-mails after my last post, not complaining, as I suspected might happen, about the catching and killing of the rabbits but asking how else, other than rabbit pie, they could be prepared.

It’s a good question and one worth thinking about given that, even if you don’t want to go out hunting, you can buy a rabbit from any decent butcher for under £3 and make something delicious to feed two or three people. Not bad in these times when money is tight.

So, yesterday, after my workout, I spent the day preparing two very different dishes using the two rabbits Stuart of The Country Bumpkin had kindly given me to take away.

First up, a classic French take on Br’er Rabbit, a “Lapin Au Crème et Cidre” which involved jointing the animal, tossing in seasoned flour, browning in butter and then slow cooking along with carrots, onions, bacon lardons, fresh thyme and half a bottle of Normandy cider.

While that was left to cook gently in the oven for two hours, I turned my attention to the other rabbit and, using the pointers Stuart had given me, I stripped all the meat from the bones, tossed the chunks in corn flour, deep fried them and then served with a sweet & sour sauce made from quite a few ingredients including tomato puree, soy sauce, sesame oil, lime juice & zest and lots of ginger, chilli and garlic.

The deep fried rabbit was certainly a little tougher than you might expect if you made the dish with pork or chicken, but it was perfectly passable and worked really well with the tangy, hot, sweet sauce.

By now, the rabbit in the oven was ready, the meat falling off the bone. So, I removed the joints from the pot, keeping warm, and reduced the sauce a little further with some cream and whole grain mustard before finishing off with a shot of brandy and pouring back over the joints. The sweet and sour had been interesting, but this was the star, incredibly easy to make. The rabbit meat was tender and its flavour still held up in the sauce.

So, in response to the question “what can you do with a rabbit apart from making a pie?” the answer is “ a hell of a lot” I am a bit bunnied out right now, but I can definitely see myself picking up a rabbit or two in the near future even if, unlike Stuart, I can’t just pop down to the local field to find them.

Well worth a try.

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Anonymous Harters said...

The Spanish brother in law cooks the jointed meat on the BBQ. Eaten with a very garlicky alioli and some salad. He adds Tabasco to his basic oil/lemon dressing. 'Tis very good.

In Mallorca, his father raises them on his huerto and I had a very memorable BBQ there a few years back where everything except the olives and the wine had been raised by him. "Reach up and pick me a orange, Mrs H - there's a love."


Sunday, February 22, 2009 8:52:00 pm  
Blogger keefab said...

Taking it to a more basic and simple level- when roasting a chicken, throw in a jointed rabbit at the same time.


Monday, February 23, 2009 12:57:00 pm  
Blogger Lizzie said...

I recently blogged a rabbit-cream-mustard recipe too - the combination is magic.

Tuesday, February 24, 2009 1:07:00 pm  
Anonymous R.Moss said...

lapin a la moutarde is also very good(similar to yr cider recipe but with excellent french mustard-non grain).And in Italy they do rabbit with rosemary,lemon and white wine which is delish-note that rabbit is very low fat(unlike chicken).

Tuesday, February 24, 2009 1:34:00 pm  
Anonymous we are never full said...

isn't it weird that rabbit gets so many people weirded out? at least that's what happened when i posted a few rabbit recipes i couldn't believe some of the comments that were made. but i love it - it's delicious and is totally versatile. like you said you can do "a hell of alot" with them. the list goes on and on!

Wednesday, February 25, 2009 12:01:00 am  
Anonymous K.Roth said...

I think it's because of Richard Attenborough and the BBC shows that continue to ascribe "human-like" status to animals(rationale;behaviour;motivations etc ) while never,ever showing the savagery of animal life.When did you last see them show foxy-woxy slaughtering a whole henhouse,and exiting blood dripping from its jaws firmly clamped around the neck of a wriggling chick?Male polar bears eating their young anyone?and so on-all this happens regularly in the entire animal kingdom.But not on the BBC version.So when we talk about eating flopsy or veal;or even any get the vegementalists etc all worked up.

Wednesday, February 25, 2009 1:35:00 pm  
Anonymous Agirlhastoeat said...

You could also try rabbit lasagne. I had this for lunch at Murano the other day.

Saturday, February 28, 2009 12:18:00 am  

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